Rosemary Mustard Pork Chops

by zesty on December 17, 2010 · 24 comments

Happy Friday!  I hope you are having a great day and in the mood for a quick pork dish. You can whip these rosemary mustard pork chops when you are in rush or if you’re really unsure about what to make for dinner.

For this dish I decided to use a simple sauce to enhance the pork flavor.  From there, the pork chops will sit on a large dollop of mashed sweet potatoes.  Can you really beat that?

I started off with a simple sear of the pork chops with a little oil and salt and pepper.  From there I de-glazed the pan with the base of the sauce and then continued to add flavor.  To finish, I jazzed up some sweet potatoes with nutmeg, milk, butter and a dash of brown sugar.  Oh dear  – I love sweet potatoes!!

Ingredients

  • 4 Pork chops
  • 1 Tbsp. olive oil
  • 1 Tbsp. French’s mustard
  • 1 Tbsp. soy sauce
  • 1/4 Cup chicken stock
  • 2 Tbsp. brown sugar
  • 1 Tsp. paprika
  • 1 Tbsp. rosemary (dried)
  • 1 Tsp. black pepper
  • 1 Tsp. salt

Method

  1. Preheat oven to 350°.
  2. Preheat saute pan/frying pan to medium high heat and dry the pork chops with a paper towel.
  3. Combine  soy sauce, mustard, paprika, brown sugar and rosemary in a bowl; mix together.
  4. Season pork with salt and pepper.
  5. Add pork to pan and begin to sear on one side, about 3-4 minutes.  Once complete on one side, flip and do the same on other side.
  6. Remove pork chops and place on plate.
  7. De-glaze the pan by adding the chicken stock and scraping all the bits off the bottom of the pan.
  8. Add the sauce mixture from step 3 and let thicken for 2 minutes.
  9. Add pork back on the pan and place into the oven to finish the cooking process; about 12 minutes.
  10. Remove from oven, baste with sauce.
  11. ENJOY!

Zesty Tip: When trying to caramelize meat and/or fish, it is essential that you pat it dry (with a paper towel) to remove any excess moisture on top of the meat.  This will eliminate the steaming process and let the meat/fish sear and caramelize more effectively.

I thought I would be somewhat balanced and add some green frozen peas to the plating dish along with a huge serving of garlic mashed sweet potatoes.  I hope you enjoy the day and I will see you all Monday.

Question of the day:  What are your Christmas cooking traditions?

Take care

zesty

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